Pink Lady Apple & Fennel Salad
This very easy to make Italian salad is delicate, fresh-tasting and crunchy. The sweetness of the Pink Lady apple complements the aniseed flavour of the fennel. Serve with slices of the best prosciutto and focaccia for a lovely summer lunch.
Serves: 4
Preparation time: 15 minutes
Ingredients
For the salad
1 large fennel bulb, thinly sliced
1 Pink Lady apple, cored and thinly sliced
2 tbsp flat leaf parsley, torn
juice of ½ lemon
25g pine nuts, toasted
25g Parmigiano Reggiano (parmesan) cheese, shaved
For the dressing
1 tbsp white balsamic vinegar
4 tbsp extra virgin olive oil
1 small shallot, finely chopped
1 tsp clear honey
pinch of salt and pepper for seasoning
Method:
In a bowl mix together the sliced fennel, apples and parsley with a good squeeze of lemon juice.
Place the ingredients for the dressing in a screw top jar, season with salt and pepper and shake well.
Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan.
Finally, serve with sliced Italian meats and focaccia to mop up the dressing.
Recipe courtesy of www.pinkladyapples.co.uk
Tagged in Recipes